I’ve been on QUITE the champagne kick for a while now. Mainly thanks to the accessibility of canned champagne. My favorite brand is Underwood. Usually when I drink champagne I’m drinking it solo. Therefore, I do not want (or need) to drink an entire bottle alone. Yes, they do make small bottles of champagne, but first of all, one bottle isn’t quite enough to satiate my taste, and second that amount of glass for that small amount of liquid seems really wasteful. Discovering a canned champagne has allowed me to enjoy it on the regular. One can is the perfect serving for me.

When the Nashville Food Bloggers group organized a potluck meet up, I instantly knew I wanted to bring booze, and I wanted to bring a champagne cocktail. I scoured my liquor cabinet for inspiration and landed on a bottle of homemade limoncello gifted to me by a friend. A quick google search lead me to this Cooking Light recipe. To be honest I was a little fearful of serving and untested recipe to a group of discerning food bloggers, but I very please with the flavor of this drink. While the recipe came with ingredient measurements, I told everyone to just add portions to their liking. If you like a little bit of booze, add less champagne. If you like it less sweet, use less limoncello. This is a very simple, yet sophisticated and impressive drink to serve to a crowd. I also loved that it’s a nice departure from your standard mimosa. A perfect toast for any occasion!


 


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Champagne Limoncello Cocktails

Yield: 8 servings

Ingredients:

8 (3 x 1/2-inch) lemon rind strips
8 tablespoons Limoncello (lemon-flavored liqueur)
4 teaspoons fresh lemon juice
1 (750-milliliter) bottle brut Champagne, chilled

Directions:

Roll up each strip of lemon rind; place 1 into each of 8 Champagne flutes. Add 1 tablespoon liqueur and 1/2 teaspoon juice to each glass. Divide Champagne evenly among glasses. Serve immediately.